Description
Delightful cookies featuring a buttery base filled with juicy pineapple and creamy coconut for a tropical escape.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup crushed pineapple, drained
- Fruit jam or curd, for filling (pineapple jam recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until combined.
- Combine the flour and salt in a separate bowl, then gradually add it to the wet ingredients, stirring to form a soft dough.
- Fold in the shredded coconut and crushed pineapple to incorporate flavors.
- Shape the dough into balls and place them on the baking sheet, spacing them 2 inches apart.
- Make an indentation in the center of each cookie using your thumb.
- Add a dollop of your favorite fruit jam or curd into each thumbprint.
- Bake for 12-15 minutes until edges are golden. Allow to cool before transferring to a wire rack.
- Enjoy them warm or store in treat boxes for friends and family.
Notes
Chill the dough for 10-15 minutes before baking to maintain shape. Optionally roll in extra shredded coconut for more flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, pineapple, coconut, dessert